If you want to know how to cook smoked haddock, you've come to the right place. This is such an easy, delicious fish to cook – and, what's even better, it requires little to no seasoning, as it's already got the perfect balance of salty and smoky flavours.
Here are the best three ways to cook smoked haddock quickly and easily. Serve with rice, couscous, potatoes, or salad.
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How to poach smoked haddock
Poaching smoked haddock in milk is one of the best ways to cook this fish to help retain its moisture. Simply heat up about 200 ml of milk in a deep frying pan, season with black pepper, add the haddock, and simmer for about 10 minutes. Make sure the milk doesn't boil, just slowly simmers.
How to bake smoked haddock
Baking smoked haddock is supremely easy: preheat the oven to 200°C/gas mark 6, wrap the haddock in foil or greaseproof paper with a small wedge of unsalted butter, bake for 15-20 minutes. For a more intriguing flavour, add some dill or parsley to the butter.
How to fry smoked haddock
Although we prefer baking or poaching smoked haddock, it can also be pan fried. warm up a bit of olive or rapeseed oil in a shallow frying pan, coat the haddock fillets in a couple of tablespoons of plain flour, and fry for four minutes on each side on medium heat. Be careful while flipping the fish to ensure it doesn't fall apart.
For a super-healthy lunch, serve with a poached egg and asparagus.